RED VELVET COOKIES RECIPE
There are a lot of red velvet chocolate chip cookie recipes out there. But for the best red velvet chocolate chip cookies, you don’t need a recipe. You just need to know a few tricks.
Everyone has their favorite cookie recipe. Some people like them thin and crispy, others prefer them thick and soft. There are so many variations of this classic dessert, that it’s hard to choose a favorite recipe. There are many red velvet cookies recipe out there, but this is one of the best. This recipe has been tried and tested and is sure to produce deliciously, fluffy chocolate chip cookies that will have you coming back for more.
The red velvet cookies recipe is a classic American treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, and bake sales, and they always seem to disappear quickly. You don’t need a recipe. You just need to know a few tricks. The first thing you need to do is use good quality ingredients. Start with real butter, sugar, and eggs. And don’t forget the white chocolate chips! but you can use whatever kind of chocolate chips you like. The second thing you need to do is chill.
WHAT ARE THE INGREDIENTS FOR RED VELVET cookies recipe?
- Butter
- Brown sugar
- Caster sugar
- White chocolate chips
- Flour
- Cocoa
- Baking powder
- Salt
- Egg
- Egg yolk
- Vanilla
- Red food color
HOW TO MAKE THE red velvet cookies recipe
- Cut the butter into small cubes and put it in the fridge for half an hour.
- In a stand mixer add the cold butter and mix for 1 minute. Then add the brown sugar and caster sugar and mix for 2 minutes.
- After that, add the white chocolate chips and mix for 1 minute.
- In a bowl sift the flour, baking powder, and salt then add them to the butter and sugar mixture and mix until the mixture become crumbly/sandy.
- In a small bowl add the egg, egg yolk, red food color, and vanilla and mix them with a fork then add them gradually to the stand mixer and mix for 1 – 2 minutes.
- Shape the cookies into balls ( all of the balls should be the same size).
- Cover them and put them in the freezer for 90 minutes.
- Put the cookie balls on parchment paper and bake them at 180 degrees for 15 -20 minutes.
- Let them cool down for 30 minutes before serving.
*After baking if the cookies are still so soft in the
middle it is ok do not worry it will be solid after cooling down.
FREQUENTLY ASKED QUESTIONS
HOW TO STORE THE red velvet cookies RECIPE?
You can store it at room temperature in a tin cookie box for about 5 days.
CAN YOU STORE RAW COOKIES IN THE FREEZER?
You can store raw cookie balls in the freezer for 2 – 3 months. Remember to flat a bit the balls before put in the freezer, wrap each cookie with plastic wrap, and put them in an airtight container.
HOW TO BAKE THE frozen red velvet cookies?
You can place them in the oven directly from the freezer.
HOW TO STORE BAKED red velvet cookies recipe?
You can store the baked cookies for 3 months in the freezer. Just take them out of the freezer 1 hour before serving.
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red velvet chocolate chip cookies
Ingredients
- 120 Butter
- 80 Brown sugar
- 70 Caster sugar
- 200 White chocolate chips
- 235 Flour
- 12 Cocoa powder
- 1½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 Egg
- 1 Egg yolk
- 1 teaspoon Vanilla
- 1 teaspoon Red food color
Instructions
- Cut the butter into small cubes and put it in the fridge for half an hour.
- In a stand mixer add the cold butter and mix for 1 minute. Then add the brown sugar and caster sugar and mix for 2 minutes.
- After that, add the white chocolate chips and mix for 1 minute.
- In a bowl sift the flour, baking powder, and salt then add them to the butter and sugar mixture and mix until the mixture become crumbly/sandy.
- In a small bowl add the egg, egg yolk, red food color, and vanilla and mix them with a fork then add them gradually to the stand mixer and mix for 1 – 2 minutes.
- Shape the cookies into balls ( all of the balls should be the same size).
- cover them and put them in the freezer for 90 minutes.
- Put the cookie balls on parchment paper and bake them at 180 degrees for 15 -20 minutes.
- Let them cool down for 30 minutes before serving.